Black and Tan Brownies
It’s Secret Recipe Club time again. This group has been so much fun because it’s so low pressure and I get to meet new bloggers and try new recipes. My matchup this month is Itzy’s Kitchen.
Back when we were dating, Hubby would order a Black and Tan on a regular basis. He was the first person I had ever seen order one. I’m not a huge fan of the original black and tan (made with Bass and Guinness), but I do enjoy some of the variations, especially mixing Blue Moon and Guinness Some places call this a Black Moon or a Black and Blue. Although be careful when you order a Black and Blue. Some places will mix blueberry beer with Guinness. Weird!
When I saw the pictures on Itzy’s Kitchen the bars looked a little thin and I definitely enjoy thicker blondies/brownies. I decided to make the entire recipe but use a smaller pan. I definitely got a thicker bar, but the ratio of batter wasn’t 50:50 like I was expecting. I double checked the ingredients and I definitely put everything in, so it’s a mystery why the tan layer was so thin.
Even with the thin tan layer, these were delicious. The Guinness keeps the black layer very moist and the nuts in the tan layer provide a nice crunch.
Black and Tan Brownies
One of Hubby's favorite drinks in a brownie!
Yield: 24 brownies
Ingredients:
For the Tan Brownies
6 Tbsp butter, softened
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans
For the Black Brownies
3 ounces unsweetened chocolate, finely chopped
4 Tbsp butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup Guinness Stout
1 cup flour
1/4 tsp salt
Directions:
For the Tan Brownies
Preheat oven to 350F. Grease a 9x9 or 8x8 pan.
Cream the butter and brown sugar at medium speed until light and fluffy. Beat in eggs and vanilla.
In a separate bowl combine flour, baking powder, and salt. Mix flour mixture and pecans into sugar mixture, beating until just combined.
Spread evenly into prepared pan. Bake for 20 minutes.
For the Black Brownies
Melt chocolate and butter in large microwave-safe bowl for 1 minute. Stir after every 20 seconds until smooth.
Add sugar, stirring until well combined. Add the eggs, vanilla, and Guinness.
In a small bowl, combine the flour and salt. Add the flour mixture to the chocolate mixture, stirring to combine.
Pour evenly over Tan Brownies.
Bake for 30 minutes or until a toothpick inserted into the center comes out almost clean. Cool in pan on a wire rack; cut into squares.
Recipe from Cooking Light as seen on Itzy's Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These are such an elegant treat especially for guests. I like using a cream cheese filling for them!
Yep, that’s how I’ve always seen it, with cream cheese filling. It’s definitely a great way to use up leftover frosting though. I’m sure any cream-cheese based frosting would be delicious.
I love the idea of an inside-out chocolate covered strawberry! I will definitely be trying this!
So pretty. I wonder if nutella would work too.
Michelle
http://oneordinaryday.wordpress.com/
These are so great! I love the idea (and the party theme is inspired). I posted a link for my edible crafts column to your blog at ediblecrafts.craftgossip.com. Hope to bring you a few more clicks! Thanks for sharing, Meaghan
Love it! I’m impressed by those that can keep “leftover” frosting around the kitchen – it’s usually eaten up by my housemates before any can be put away.
This comment has been removed by the author.
hey jen,
i’m thinking of making these for dad’s fourth of july party, along with the strawberry and blueberry cupcakes and of course the layered cookie cake we made last year. i’ll let you know what everyone thinks of them!
-lindsey